Chef Of The Month January 2018: Gavin Williams

Gavin Williams , Althams New Product Development Chef

With over 29 years of experience in food manufacture and
the hotel and restaurant industry to Michelin standard, our NPD Chef Gavin is a
dab hand in the kitchen. Starting as a patisserie chef, Gavin's passion
for food saw him progress to develop skills working with meat and other produce
within the ready meals industry. Working in Althams NPD kitchen is
enabling him to channel his foodie passion and get to work with great quality
meat produce from Althams Butchers supply chain. He selected Game
Pudding as his Dish of the Month to celebrate the Game Season and to share a
hearty recipe to see us all through the winter months.

Method
Add olive oil to a large pan and seal all the meat until golden brown.
Then add the red wine and reduce by half. Next add the onions, garlic,
duck stock, beef stock, water, cranberries, pancetta, fresh thyme, bay leaf and
redcurrant jelly. Cook until the meat is tender; then thicken the sauce
with the cornflour. Chill the puddings while you make your suet pastry.